Let's talk turkey

Discussion in 'Dutch Oven Cooking' started by fritz_monroe, Dec 2, 2013.

  1. fritz_monroe

    fritz_monroe New Member

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    So, I was informed last night that we are having some family over for Christmas. My wife wants me to cook a turkey in the Dutch oven. That's cool, it will let me get some use of that huge MACA oven that I bought. But I'm not sure how I should go about doing it. Should I do like just about everything else and put a ring of coals on the bottom and put enough on top to get the right temperature? Does the cooking time per pound stay the same as if I was roasting it in the oven?

    I think I'm going to brine the turkey, but I'm not completely sure yet. I looked over on the IDOS web site. There are some you tube videos linked that I'll watch, but there's not really much detail on the forum itself.


    P.S. I'm at the very start of my researching on how to do this so this all may be simple answers that I can easily find. But I'll post here when I get some details.
     
  2. backyarddad

    backyarddad New Member

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    You need to go camping friend.
     
  3. fritz_monroe

    fritz_monroe New Member

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    Yes, yes I do.

    But that won't change that I need to cook a turkey in my DO for Christmas [;)]
     
  4. electronflux

    electronflux Member

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    I would put a DO trivet in it so the bottom of the bird doesn't burn and so juices can circulate, everything else should be the same. Brine-ing (sp) the bird has been a good idea in my experience.

    good luck.

    btw how big of a DO is this? Pix before and after please.

    This thanksgiving I put my bird in the smoker....It was excellent. I used hickory chunks that I soaked in water for a week, to make more smoke. Going to do it again for Christmas and then a pork loin for new years.
     
  5. shelmily

    shelmily Well-Known Member

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    C'mon Fritz, show him the oven... (jealousy abound) [LOL] I should have bought one of them too, when you did. I tried to do a 20 lb. turkey in a 14" deep, for thanksgiving, it fits the diameter, but not the depth. I was so bummed.
     
  6. fritz_monroe

    fritz_monroe New Member

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    Ok, since you insist. That shot's from just after seasoning it.
    [​IMG]

    I will probably use carrots to keep the bird off the bottom.

    I found 2 recipes on Byron's Dutch Oven Page. I've also seen a bunch of other blog posts, many (most) point to these recipes.
     
  7. shelmily

    shelmily Well-Known Member

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    Thank you. Actually I just wanted to admire it again. [:D]
     
  8. electronflux

    electronflux Member

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    That's a VERY nice DO, never seen one that big before. It it new or older? Where did you get this at?
     
  9. efehser

    efehser New Member

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    Cooking time per lb is temperature dependent, not cooking medium dependent. If you get the DO up in the low to mid 300's you should be in the 15-20 minutes a lb range. Also, because the DO is closed, the bird is pretty much going to be self basting and very juicy, esp if you brine it. Good luck.
     
  10. pandpcamper

    pandpcamper Lifetime camper, newer to pup

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    That is an amazing DO! Did the turkey turn out?
     
  11. K.Hess

    K.Hess New Member

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    how did it come out? I typically smoke turkeys but this sounds like a new (to me) way of doing it.
    do you have any pics of the DO with the bird in it just curious on how full it was?
     
  12. fritz_monroe

    fritz_monroe New Member

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    I hate to admit that it didn't happen. The boss was worried that it wouldn't be ready for the company. She decided it was being cooked in the oven. I'll try a turkey in that pot sooner or later. It just needs to be when there isn't company coming over.
     
  13. shelmily

    shelmily Well-Known Member

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    If you're not going to use it Fritz I know someone who will. [:D] (hint hint) [LOL] [LOL]
     
  14. fritz_monroe

    fritz_monroe New Member

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    Yeah, that will happen. [;)]
     
  15. shelmily

    shelmily Well-Known Member

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    I'm just sayin'. A guys gotta try. [LOL]
     

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